Description
About Chickpeas
The chickpea or chick pea (Cicer arietinum) is an annual legume of the family Fabaceae. Its also well known as garbanzo bean, or Egyptian pea. Chickpea seeds are high in protein. It is one of the earliest cultivated legumes, and 9,500-year-old remains have been found in the Middle East.
The chickpea is a key ingredient in Mediterranean and Middle Eastern cuisines, used in hummus, and, when soaked and coarsely ground with herbs and spices then made into patties and fried, falafel. As an important part of Indian cuisine, it is used in salads, soups and stews, and curry, in chana masala, and in other food products that contain channa (chickpeas). In 2019, India was responsible for 70% of global chickpea production.
Simple 5 Step Method to Use Beans:
- Put the beans in a strainer & rinse under cold water.
- Pick out all the deformed beans & stray particles.
- Place the beans into a large pot, cover with several inches of water and soak for eight hours or overnight.
- Drain the beans and refill the pot with at least three times more water than beans. You may add desired spices at this step- garlic cloves, bay leaves or fresh herbs.
- Bring to a boil and simmer for 45–60 minutes, or until the beans are tender.
Use the boiled beans immediately or refrigerate for use within 3–5 days. The beans will also hold in the freezer for up to eight months.
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